Apple Pecan Cinnamon Bread
Quick, easy, and made from scratch. They are so soft, moist and packed with fall flavors.
Servings: 12
Ingredients
- 2 Cups Oat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 Honeycrisp Apple or Gala, shredded
- a pinch of salt
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoons Ground Nutmeg
- 2 Large Eggs at room temperature
- ¼ Cup Coconut Oil
- ½ Cup Coconut Sugar
- ⅓ Cup Maple Syrup
- ½ tablepsoon Vanilla Extract
- ½ Cup Greek Yogurt
- ⅓ Cup Apple Puree
- ⅓ Cup Pecans roughly chopped plus more to garnish
Instructions
- Preheat the oven to 350F. Spray a 9x5-inch loaf pan with cooking spray, and set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl whisk together eggs, coconut oil, coconut sugar, maple syrup, and vanilla.
- Add in Greek yogurt, shredded apple, and apple puree and mix until just combined. Whisk in the oat flour and baking powder.
- Gently fold in the pecans, but careful not to over-mix. Pour the batter into the prepared pan.
- Garnish with a few whole pecans the top of the loaf. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Check it halfway through and cover with aluminum foil, if needed, to prevent browning too much.
- Allow it to cool before slicing and serving.
Notes
- Use any flour of your choice.
- Store in a container in the fridge for up to one week.
- you can skip the pecans or add any other nut.
- allow it to cool before cutting.
Nutrition
Serving: 1slice | Calories: 215kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 196mg | Potassium: 141mg | Fiber: 2g | Sugar: 13g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg